We don't boil the sea,we packed it as it is.
600 MPa seals in the freshness. No heat, no additives, no hands — pasteurization and flavor in a single pass.
Live seafood
EST. 2018 · SUNCHEON, KOREA
SCROLLPRESSURE600MPaUniform isostatic pressure
REDUCTION−6logPathogens inactivated
SHELF LIFE4×Shelf life vs. boiling
TEMPERATURE4°CWhole cold chain
FDA/EFSA-REFERENCEDFDA·EFSANon-thermal guidance
NUTRITION100%Nutrition · taste · texture
CHAMBER525LLarge isostatic chamber
PATHOGEN−6logSalmonella · Listeria
COLD SHELF90~120dReduced-salt chilled target
NON-THERMAL0°CHeat · additives Zero
ISOSTATIC360°Uniform, all directions
PROBIOTICLIVELactic acid bacteria kept
PRESSURE600MPaUniform isostatic pressure
REDUCTION−6logPathogens inactivated
SHELF LIFE4×Shelf life vs. boiling
TEMPERATURE4°CWhole cold chain
FDA/EFSA-REFERENCEDFDA·EFSANon-thermal guidance
NUTRITION100%Nutrition · taste · texture
CHAMBER525LLarge isostatic chamber
PATHOGEN−6logSalmonella · Listeria
COLD SHELF90~120dReduced-salt chilled target
NON-THERMAL0°CHeat · additives Zero
ISOSTATIC360°Uniform, all directions
PROBIOTICLIVELactic acid bacteria kept
01 / SHUCKEDNON-THERMAL SHUCKING · SHELL-OFF
No knife goes near it,
only the shell opens.
600 MPa releases the adductor muscle and the shell opens by itself. No knife marks are left in the meat, so yield rises, and Vibrio and norovirus are inactivated all the same.
AUTHORITYNon-thermal pasteurization based on FDA guidanceUNIQUE
INTEGRITYChange in color, texture, nutrition0%
PATHOGENNorovirus inactivation (clinical study)100%
SHELFShelf life extension (oyster, abalone)2–4×
Pacific oysterOYSTERMusselMUSSELManila clamMANILA CLAMBlood cockleCOCKLEKing scallopSCALLOPPen shellPEN SHELLAbaloneABALONEArk shell (Scapharca spp.)ARK SHELLEgg cockleEGG COCKLETurban shellCONCHSnow crabSNOW CRABGazami crabGAZAMI CRABAmerican lobsterLOBSTERFleshy prawnTIGER PRAWNKing prawnKING PRAWNPacific oysterOYSTERMusselMUSSELManila clamMANILA CLAMBlood cockleCOCKLEKing scallopSCALLOPPen shellPEN SHELLAbaloneABALONEArk shell (Scapharca spp.)ARK SHELLEgg cockleEGG COCKLETurban shellCONCHSnow crabSNOW CRABGazami crabGAZAMI CRABAmerican lobsterLOBSTERFleshy prawnTIGER PRAWNKing prawnKING PRAWN
02 / JANGSOY-CURED RAW · IN-PACK
Left exactly as marinated,
only the dangerous microbes are removed.
Ganjang gejang (raw crab marinated in soy sauce) and saeu-jang (raw shrimp marinated in soy sauce) are raw, uncooked marinated seafood. We apply 600 MPa after packing to take out Vibrio and Listeria only, leaving the spring of the raw shucked meat and the soy sauce aroma exactly as they were.
PROCESSIn-pack pressurization · recontamination minimized600 MPa
PATHOGENVibrio · Listeria inactivated−6 log
INTEGRITYChange in raw shucked meat spring, soy sauce color0%
ADDITIVEPreservatives · sanitizers usedZERO
Soy-marinated raw crabGEJANGSoy-marinated red snow crabHONGGE-JANGSoy-marinated shrimpSAEWOO-JANGSoy-marinated abaloneJEONBOK-JANGSoy-marinated salmonYEONEO-JANGSoy-marinated octopusMUNEO-JANGSoy-marinated blood cockleKKOMAK-JANGSoy-marinated king scallopGARIBI-JANGSoy-marinated raw crabGEJANGSoy-marinated red snow crabHONGGE-JANGSoy-marinated shrimpSAEWOO-JANGSoy-marinated abaloneJEONBOK-JANGSoy-marinated salmonYEONEO-JANGSoy-marinated octopusMUNEO-JANGSoy-marinated blood cockleKKOMAK-JANGSoy-marinated king scallopGARIBI-JANGSoy-marinated raw crabGEJANGSoy-marinated red snow crabHONGGE-JANGSoy-marinated shrimpSAEWOO-JANGSoy-marinated abaloneJEONBOK-JANGSoy-marinated salmonYEONEO-JANGSoy-marinated octopusMUNEO-JANGSoy-marinated blood cockleKKOMAK-JANGSoy-marinated king scallopGARIBI-JANGSoy-marinated raw crabGEJANGSoy-marinated red snow crabHONGGE-JANGSoy-marinated shrimpSAEWOO-JANGSoy-marinated abaloneJEONBOK-JANGSoy-marinated salmonYEONEO-JANGSoy-marinated octopusMUNEO-JANGSoy-marinated blood cockleKKOMAK-JANGSoy-marinated king scallopGARIBI-JANG
03 / FERMENTEDSELECTIVE LYSIS
Fermentation lives on,
stray microbes are shut out.
Lactic acid bacteria and flavor molecules stay untouched. Only Vibrio and mold are selectively inactivated. Even with a bamboo-salt reduced-salt formulation at −40%, the target is 90–120 days of chilled distribution.
PRESERVELactic acid bacteria · flavor molecules100%
PATHOGENVibrio · mold inactivated−85%
SALTBamboo-salt reduced-salt · lower salt content−40%
SHELFChilled distribution period90–120 days
Saeu-jeotSALTED SHRIMPGul-jeotOYSTER JEOTGALSalt-cured pollock roeMYEONGRANMyeolchi-jeotSALTED ANCHOVYNakji-jeotSEASONED OCTOPUSOjingeo-jeotSEASONED SQUIDChangnan-jeotPOLLOCK INTESTINESJeonbok-jeotABALONE JEOTGALSaeu-jeotSALTED SHRIMPGul-jeotOYSTER JEOTGALSalt-cured pollock roeMYEONGRANMyeolchi-jeotSALTED ANCHOVYNakji-jeotSEASONED OCTOPUSOjingeo-jeotSEASONED SQUIDChangnan-jeotPOLLOCK INTESTINESJeonbok-jeotABALONE JEOTGALSaeu-jeotSALTED SHRIMPGul-jeotOYSTER JEOTGALSalt-cured pollock roeMYEONGRANMyeolchi-jeotSALTED ANCHOVYNakji-jeotSEASONED OCTOPUSOjingeo-jeotSEASONED SQUIDChangnan-jeotPOLLOCK INTESTINESJeonbok-jeotABALONE JEOTGALSaeu-jeotSALTED SHRIMPGul-jeotOYSTER JEOTGALSalt-cured pollock roeMYEONGRANMyeolchi-jeotSALTED ANCHOVYNakji-jeotSEASONED OCTOPUSOjingeo-jeotSEASONED SQUIDChangnan-jeotPOLLOCK INTESTINESJeonbok-jeotABALONE JEOTGAL
04 / HIGH PRESSURE PROCESSINGISOSTATIC · NON-THERMAL
From every direction, at once —
600 MPa.
Uniform pressurization from every direction at 5× the pressure of the Atlantic trench. Just 120 seconds at 4°C, non-thermal. Under validated conditions, target pathogens fall −6 log; nutrition, flavor and color are retained.
PRESSUREIsostatic hydrostatic pressure (purified water as pressurization medium)600 MPa
HOLDHold at peak pressure (1 batch)120s
TEMPChilled non-thermal processing4°C
REDUCTIONPathogenic microorganisms inactivated−6 log
Isostatic hydrostatic pressureISOSTATIC PRESSURENon-thermal pasteurizationNON-THERMAL120-second processing120-SEC CYCLE4°C chilled4°C COLD−6 log inactivation−6 LOG REDUCTIONBased on FDA/EFSA guidanceFDA · EFSANo preservatives addedPRESERVATIVE-FREENutrient retention100% NUTRIENTZero shape damageZERO DISTORTION6× shelf life6× SHELF LIFEYield up 15%+15% YIELDShucked · Soy-marinated · JeotgalSHUCKED · JANG · JEOTGALIsostatic hydrostatic pressureISOSTATIC PRESSURENon-thermal pasteurizationNON-THERMAL120-second processing120-SEC CYCLE4°C chilled4°C COLD−6 log inactivation−6 LOG REDUCTIONBased on FDA/EFSA guidanceFDA · EFSANo preservatives addedPRESERVATIVE-FREENutrient retention100% NUTRIENTZero shape damageZERO DISTORTION6× shelf life6× SHELF LIFEYield up 15%+15% YIELDShucked · Soy-marinated · JeotgalSHUCKED · JANG · JEOTGAL
05 / SUNCHEON, KOREASTRATEGIC LOCATION
Suncheon —
30 minutes from the origin.
30 minutes from Yeosu Port and the Goheung live seafood market — the only location in Korea where live seafood goes into the chamber still alive. Processing runs non-thermally on a single 525 L Hiperbaric chamber.
About Us — read moreEST.2018
CAPACITY2 t / day
UTILIZATION87 %
CHAMBER525 L · 600 MPa
CONSULTATION · CONTACT USYour next 10 years,
Your next 10 years,
in one HPP pass.
Shucked, soy-marinated, jeotgal — whatever the raw material, we process it to a precise recipe. Free sample processing is available on request.